Sous Chef-Atlanta

Our restaurant is a vibrant and dynamic culinary establishment dedicated to providing an exceptional dining experience for every guest. Renowned for our commitment to quality, authenticity, and passion for food, we blend rustic and sophisticated cooking techniques to create diverse and exquisite menus. As a cornerstone of our hospitality team, we pride ourselves on fostering a kitchen environment where talent, creativity, and dedication flourish. From the locally sourced ingredients to the plate presented to our guests, every step is managed with the highest standards of food safety and culinary expertise. We maintain a culture of uncompromising humility and intense passion for delivering memorable dining experiences that connect with our community and guests alike.

The Sous Chef position plays a critical role in our kitchen hierarchy, working directly under the Executive Chef. As the second-in-command, the Sous Chef is responsible for planning and directing all food preparation activities, ensuring that the quality and presentation meet the premium standards our restaurant is known for. This role requires supervising and motivating other kitchen staff, quickly addressing and resolving any issues that arise, and maintaining smooth kitchen operations even under high stress or volume. The ideal candidate is someone who not only understands the complexities of managing a bustling kitchen but also shares a genuine passion for authentic food and the art of hospitality. This role demands strong organizational skills and the ability to balance creativity with operational excellence. Beyond technical cooking skills, the Sous Chef must embody a deep respect for those involved in the supply chain, from growers to foragers, ensuring that every ingredient meets our exacting standards.

In addition to culinary expertise, the Sous Chef will maintain strict hygiene and safety protocols throughout all stages of food preparation. They will work closely with the Executive Chef to innovate and diversify the menu in line with our vision, always striving to uphold the standard of high-quality food above all else. This position requires resilience and the ability to work long hours on one’s feet, in environments that can be physically demanding and sometimes hazardous. It also involves mentoring and teaching junior staff members, fostering a team-oriented environment where learning and growth are encouraged. The role requires basic computer skills to assist in menu planning and the ability to maintain composure and leadership during peak service times or emergencies.

This is an exciting opportunity for culinary professionals with 1-3 years of high-volume kitchen experience who are ready to take the next step in their culinary career. A culinary degree is preferred but practical experience and a passionate commitment to excellent hospitality and food quality are essential. The Sous Chef position offers a fulfilling and challenging work environment where dedication, skill, and creativity are celebrated, and where you will play a key role in shaping the memorable dining experiences we are proud to offer.